The Perilous World of Shawn Gaston

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sagastonart:

Things have been pretty quiet around here lately. I’ve been stuck in a pretty bad art rut lately, specifically a drawing line art with actual real pens and stuff rut. To try and break out of it, I’m going to be doing random doodly scribbly things to amuse myself/get back in the habit of arting/regain skills lost due to slacking/stretch brain muscles/etc and so on.
Here’s a girl and her awkwardly disinterested robot boyfriend, inspired by Royksopp and Robyn’s “Girl and the Robot”.

sagastonart:

Things have been pretty quiet around here lately. I’ve been stuck in a pretty bad art rut lately, specifically a drawing line art with actual real pens and stuff rut. To try and break out of it, I’m going to be doing random doodly scribbly things to amuse myself/get back in the habit of arting/regain skills lost due to slacking/stretch brain muscles/etc and so on.

Here’s a girl and her awkwardly disinterested robot boyfriend, inspired by Royksopp and Robyn’s “Girl and the Robot”.

3 notes

I think the single greatest achievement of humanity is that we can learn from history.

And the worst part is that we have to, every generation, one person at a time.

8,133 notes

house-of-thought:

Mada’in Saleh - Modern Saudi Arabia - built between 100 BC - 100 AD

Built by the Nabataean Kingdom prior to Roman annexation, these series of tombs were abandoned by the time Islam became predominant in the region.

(via adronbuske)

7 notes

Shawn's Lazy Crunchy Tofu Recipe!

sagaston:

This recipe isn’t fast, but it takes infinitely less work than other tofu recipes I’ve seen. It’s not as easy as popping a hot pocket in the microwave, but it’s pretty lazy, and super tasty.

Step 1: Buy some tofu. You want Firm or Extra Firm. This is my favorite:

image

St. Louis…

I would be the best/worst cooking show host.

"Grab like five mushrooms, and chop them up some. Put some oregano  or basil or whatever on them. Fry that shit in a pan in some olive oil."

7 notes

Shawn’s Lazy Crunchy Tofu Recipe!

This recipe isn’t fast, but it takes infinitely less work than other tofu recipes I’ve seen. It’s not as easy as popping a hot pocket in the microwave, but it’s pretty lazy, and super tasty.

Step 1: Buy some tofu. You want Firm or Extra Firm. This is my favorite:

image

St. Louis people: Jay’s International has Ichiban tofu for dirt cheap, like $1.69 for a pound.  It is great.

Step 2: As soon as you get home from the store and you unpack your groceries, just peel open the package and pour all the liquid out into the sink. Then use a paper clip or clothes pin or stapler or whatever to reseal the package and put it in the fridge for a day or two.

Step 3: A day or two (or three, or four, whatever. Just don’t wait like a month, that’s probably bad) later, grab the tofu out of the fridge and pour the new liquid out into the sink (your tofu dried out some, and the water/tofu juice has gathered in the package). Grab whatever spices and seasonings you have handy, but don’t go crazy on stuff with salt in it. I like paprika and chili powder and whatever else. 

Step 4: Grab a baking pan, cookie sheet, or whatever. I like to then put a layer of aluminum foil down, because it helps it not stick and makes clean up way easier. If you like doing dishes more than you like spending money on foil, skip that step. Pour like two tablespoons of olive oil into the baking pan, and spread it around until it nicely coats the bottom.

Step 5: On a plate or cutting board or whatever, chop up your tofu into roughly one inch or one and a half inch chunks and give it a dry rub of herbs and spices. Just literally shake some stuff on and pat it down and chop it up. You don’t need to cover every square inch of tofu with spices, just make sure every piece has some. Also, you don’t need to chop the tofu into perfect squares. Don’t be a slave to 90 degree angles. Just go for some random shaped polygons to give your tofu a little variety. 

Step 6: Put the tofu in the pan, one piece at a time, rolling it in the olive oil a bit. You don’t need to perfectly coat the tofu in olive oil, just get some on most of the sides. If you’ve got a small plate/cutting board, you may want to combine steps 5 and 6, chopping up/dry rubbing like 1/3 or 1/2 the tofu and putting it in the pan and then moving on to the other half. If you need to dump in a bit more olive oil, do so.

Step 7: Optional: drizzle sriracha over everything, rub it in a bit. Again, you don’t have to perfectly evenly distribute the sriracha over the tofu. Some pieces can be spicier than others. That is cool.

Step 8: Bake that shit in the oven on 375 for 20 to 25 minutes. The toaster oven is also awesome for this, but your electricity bill may hate you.

Step 9: Take the pan out of the oven (do not touch the pan directly with your hands, come on now) and flip all of your tofu pieces over. You may find chopsticks or tongs or a spatula or whatever comes in handy here. 

Step 10: Put the tofu back in the oven for like 15 minutes. Open it up and try a piece. If it’s good, congratulations you’re done! If not, give it another 5 or 10 minutes until the outside is kind of firm and goldeny.

This makes way more tofu than you’ll eat at once, unless you go on a crazy tofu binge. Add it to some salad or stir fry or dip it in stuff. Save the rest for later. If you’ve got a toaster oven, you can reheat the leftovers for like 5 minutes in the toaster oven and it will be perfect. If you don’t have a toaster oven, you should get one they’re great.

And there you have, Shawn’s Lazy Crunchy Tofu Recipe. It’s still kind of a hassle, because it’s tofu, but it’s way easier and tastier than any other tofu recipe I’ve tried.

21 notes

sagaston:

epicroll:

Got this to review from our friends at Wizards today! I’ll let you know how it is soon.
- Mathew out!

It is impossible for me to unsee the joke that everyone on the 5e D&D covers is singing opera. 



All the opera.

sagaston:

epicroll:

Got this to review from our friends at Wizards today! I’ll let you know how it is soon.

- Mathew out!

It is impossible for me to unsee the joke that everyone on the 5e D&D covers is singing opera. 

All the opera.